Salt and Pepper Squid
A classic Chinese seafood dish that makes the most of squid.
|Preparation Time:||15 minutes|
|Cooking time:||15 minutes|
- 2 cloves garlic, peeled
- 1 small red chilli
- 1 spring onion
- 500g squid hoods*
- 1/2 cup cornflour
- sea salt and freshly ground pepper medley (or black pepper)
- extra light olive oil or peanut oil, for deep frying
- extra chilli and lime wedges, for garnish
Finely chop the garlic, chilli and spring onion. Cut open the squid hoods, cutting into two pieces. Lightly score the inside of the hood in a cross-hatch pattern and cut into pieces. Season with 1 teaspoon pepper and 1 teaspoon salt, then toss in cornflour, removing any excess by shaking in a sieve. Heat oil in a wok and deep fry the squid in two batches, until lightly golden, and drain on absorbent paper. Remove the oil from the wok, leaving 1 tablespoon. Heat the wok and stir fry the garlic, chilli and spring onion, until softened. Return the squid to the wok and stir fry until well coated with chilli mixture. Serve immediately, sprinkled with extra pepper, garnished with chilli and lime.
* Frozen squid hoods are suitable to use as they are quite tender.
Recipe Type: Asian